| Roasting the vegetables for this simple summer soup enhances their inherent sweetness. This recipe is from Eating Well reader Tracey Medeiros of Atlanta, GA. |
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Ingredients:
1/2 teaspoon orange zest
1/2 cup chicken broth or vegetable broth, (divided)
2 tablespoons flour
1/8 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups fresh basil, chopped
1 1/4 cups brown sugar to taste (optional)
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Instructions:
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Toss tomatoes, onions and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are the soft and caramelized, about 30 minutes. Let cool.
Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. A place the the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon of oil. Pulse to the desired thickness and texture. |